Nut-Free Coconut Curry

Indulge in the comforting warmth of this Nut-Free Coconut Curry, a vibrant and allergy-friendly twist on a classic favorite. This plant-based dish is packed with nutrient-rich vegetables like red bell pepper, carrots, zucchini, and spinach, all simmered in a luscious blend of creamy coconut milk and fragrant spices like turmeric, cumin, and curry powder. Ready in just 45 minutes, this one-pot recipe makes weeknight meal prep a breeze. The addition of lime juice and fresh cilantro brings a pop of brightness, while serving it over fluffy jasmine rice ensures a satisfying and hearty meal. Perfect for those seeking a nut-free, vegan, and gluten-free dinner option, this coconut curry is as wholesome as it is flavorful.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium red bell pepper, sliced
• 2 medium carrot, sliced
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper (optional)
• 14 ounces coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 2 cups fresh spinach
• 1 lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked jasmine rice, for serving

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 2

Add the minced garlic and ginger to the pot, stirring frequently for 1 minute until fragrant.

Step 3

Add the sliced red bell pepper, carrots, and zucchini. Sauté for another 5-7 minutes until the vegetables begin to soften.

Step 4

Stir in the curry powder, turmeric, cumin, and cayenne pepper, coating the vegetables in the spices. Cook for 2 minutes, stirring constantly.

Step 5

Pour in the coconut milk and vegetable broth, stirring to combine with the vegetables and spices.

Step 6

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes.

Step 7

Add the frozen peas and fresh spinach to the pot, stirring until the spinach is wilted and the peas are heated through.

Step 8

Stir in the lime juice and season with salt and black pepper to taste.

Step 9

Remove the pot from heat and garnish with fresh cilantro.

Step 10

Serve the nut-free coconut curry over cooked jasmine rice.

Nutrition Facts

Serving size	2530.2 grams (2530.2g)

Amount per serving	% Daily Value*
Calories	2230

Total Fat 36.80g	47%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 7239mg	315%
Total Carbohydrate 426.60g	155%
Dietary Fiber 30.00g	107%
Total Sugars 61.70g
Protein 52.30g	105%

Vitamin D 0IU	0%
Calcium 462mg	36%
Iron 32mg	176%
Potassium 3196mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.7%

Protein: 9.3%

Carbs: 75.9%